I love autumn. It’s my favorite time of the year both in the kitchen and outdoors. There are not many things I enjoy more than an afternoon walk on the woods looking for mushrooms and end the day by a fireplace.
- A generous pork shoulder or 3 pork shanks
- A large bottle of cider
- 2 quince
- French onions
- Cover the meat with cider and stew uncovered over low heat.
- When the liquid has reduced to a third of its original volume, add the rest of the ingredients and keep cooking until it’s becomes sticky and shinny. Serve with mashed root vegetables.
- Pork shanks are great. After proper cooking, their flesh is giving and flavorful and it gives a wonderful glaze to the dish.